Ingredients

Directions

Cook wild rice and orzo in separate pots according to package directions.

Meanwhile heat oil in a large deep skillet. Add mushrooms and cook over high heat, stirring occasionally, until liquid released from mushrooms evaporates and mushrooms are golden. Add butter, salt and pepper. Stir until butter melts.

Drain rice and orzo together in a colander. Pour into serving dish. Add mushroom mixture and parsley; toss to mix. Serve immediately. Or, if made ahead, reheat in a 350°F oven 30 minutes or until heated through.

Make Ahead: Can be made through Step 3 up to 3 days ahead. Cover and refrigerate. Bring to room temperature before heating.